Blog Post, Recipe

Balsamic Cavatappi Pasta with Roasted Veggies

Looking for an easy and delicious plant-based recipe? ↓

When pasta company Banza emailed me asking if I would like to participate in their new plant-based ingredients only recipe contest, of course I said yes! They kindly mailed me a box of cavatappi pasta (full disclosure: also some coupons for free pasta boxes).

So how do you build a meal with plant-based only ingredients? The same way you would with other meals, by including all three of the macronutrients: fat, carbohydrate, and protein. Banza pasta is unlike other pastas in that it is made from chickpeas, so it is a great source of plant protein (25 g per 305 oz serving) and fiber.

snapseed-15I almost resorted to store-bought dressing for this dish, but I am always trying to branch out of my comfort zone in the kitchen. It occurred to me that I could try making a balsamic vinegar reduction as the pasta sauce. To add more flavor, I also added some chopped thyme. The results: I LOVED the balsamic reduction. YUM! Threw in some roasted veggies and the dish felt complete!


  •  8 oz (1 box) Banza pasta
  • 5 mini red peppers
  • 1 lb of asparagus
  • 2 tbsp avocado oil
  • salt & pepper, to taste
  • 1 cup of balsamic vinegar
  • 2 tbsp dark brown sugar
  • 1/2 tbsp fresh finely chopped thyme


  1. Preheat oven to 425°F.
  2. Chop red pepper and asparagus to desired sizes. Line a baking sheet with parchment paper and add veggies.
  3. Top veggies with salt, pepper, and avocado oil. Mix well and roast in oven for about 20 min.
  4. While the veggies are in the oven, cook pasta according to pasta directions. Drain and set aside.
  5. To make the balsamic reduction, add the balsamic vinegar, brown sugar, and copped thyme to a sauce pan. Heat and bring to a boil. Once it reaches a boil, reduce heat and simmer for about 20 minutes. *keep a close eye on the vinegar as it cooks and be careful not to inhale too much of it as it is reducing*
  6. Once the balsamic vinegar mixture has reduced to half of the volume it originally was, scoop some up with a spoon and check to see if the liquid sticks to the back of the spoon. If it does, it’s ready. If not, simmer until it does.
  7. Combine all prepped ingredients together and mix well. Enjoy!


Additional Notes: Feel free to use other vegetables in this dish. I used asparagus because it is in season right now and therefore I usually have some in my fridge 🙂 You don’t have to use Banza pasta, you can substitute with other fiber-rich whole grain brands.

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